Recipe: Gorgonzola, Walnut and Portobello Salad with Strawberry Vinaigrette

Ingredients for Dressing:

            2 cups fresh strawberries

            ½ cup extra virgin olive oil

            1 shallot

            2 ½ Tbsp balsamic vinegar

            1 Tbsp evaporated cane juice crystals

            1 tsp sea salt

            ½ tsp ground black pepper


Ingredients for Salad:

6 ounces fresh baby spinach

            4 medium Portobello mushroom caps

2 Tbsp extra virgin olive oil

1 Tbsp parsley

1 tsp sea salt

½ tsp ground black pepper

½ medium Vidalia onion

½ cup fresh strawberries

            1 cup sliced walnuts

            ½ cup crumbled gorgonzola cheese



Instructions for Dressing:

1.      Slice and crush strawberries in a small mixing bowl.

2.      Heat the oil on medium-low heat.  Mince the shallot and add it to the oil in the skillet.  Cook until just browned, about 3-5 minutes.  Stir constantly to avoid burning or sticking. Then add shallots and oil to the bowl of sliced and crushed strawberries.

3.      Add the oil, balsamic vinegar, and evaporated cane juice crystals and mix together thoroughly.  Store in your refrigerator until ready for use.


Instructions for Salad:

1.      Wash the baby spinach and shake the water off. Then place the spinach in a colander and allow it to continue drying.

2.      Wipe the Portobello caps with a dry paper towel to clean. Chop off the stems and discard them.  Cut each Portobello cap into sixths by cutting it in half three times.

3.      In a medium skillet, heat the olive oil on medium heat. Add the Portobello mushroom pieces, parsley, sea salt and pepper and stir together. Cover and allow to cook for about 10 minutes or until mushrooms are browned and just tender, stirring or shaking frequently to prevent sticking or burning. Then remove mushrooms from heat and drain any excess oil and set aside.

4.      Chop the Vidalia onion and the fresh strawberries.

5.      Place the dried baby spinach, cooked Portobello mushrooms, onion and strawberry slices into a large salad bowl.  Toss lightly and top with the sliced walnuts and gorgonzola cheese.  Serve with Strawberry Vinaigrette.



Makes 2 Servings or 4 Side Servings